Bibimbap - is this the best Korean dish out there?
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- čas přidán 10. 03. 2023
- Korean Bibimbap really is the underdog of rice dishes. It’s versatile, packed with flavour and just simply delicious. Join me this week and I’ll show you how easy it really is! Let me know in the comments what ingredients you put in your Bibimbap!
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Makes 4
Ingredients
- 2 cups short-grain rice
- 1 carrot, cut into batons
- 1 zucchini, cut into batons
- 1/2 continental cucumber, cut into 1/2 disks
- 2 spring onions, sliced thin
- 200g shiitake mushrooms
- 6 cloves garlic, minced
- 400g baby spinach
- 200g bean shoots
- 800g beef sirloin or fillet
- Sesame oil
- Soy sauce
- Honey
- Gochujang
- Toasted sesame seeds
- 4 eggs
Method
1. Start by washing your rice 3 times and then cooking it in a rice cooker with 1.5 parts water to 1 part rice.
2. To prep the beef, start by taking all the silver skin and fat off and then slicing it into 0.5 x 3 cm strips.
3. Marinate the beef in 1 tsp minced garlic, 1 tbsp soy sauce, and 0.5 tbsp sesame oil. You will do the same whether you're going to serve the beef raw or cooked.
4. To make the finishing sauce, grab a bowl and mix together 2 heaped tsp of Gochujang, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp honey.
5. Next, cook all your vegetables individually in a large frypan or wok with sesame oil, and season with soy sauce and a little bit of garlic for each one.
6. For the baby spinach, sauté in oil and finish with some of the toasted sesame seeds.
7. This is the point where you need to decide whether you're going to cook your beef or serve raw in a hot clay pot. If you are going to cook it, simply heat some oil up on your wok and sauté for 1-2 minutes or until just cooked.
8. Time to assemble, start by placing your rice in the bottom of your bowl or hot clay pot, then simply assemble all the veggies around the outside. Place the beef in the centre and if you have chosen the raw beef, finish it with the egg yolk. If you have decided to cook the beef, then fry an egg for the top.
9. Lastly, put on as much or as little of the Gochujang sauce and enjoy! - Jak na to + styl
Did Andy say WOK HEY?? He respects food from different parts of the world. His cooking brings people all over the world together. Thanks Andy!!
Wok Hei. Yeah, Chef Andy is the best.
He is Uncle Andy from now on
@@mainganson4069 FUIIIYYOH
*Hei
Doesn’t respect enough to call it “soy” sauce though.
Fun fact! There are two types of bean sprouts, and the ones you have there is not the "usually used" type of bean sprouts for bibimbap. Ones you have are called "sookjoo namool" and it is actually the more popular pick in other parts of Asia. Ones called "kong namool" is the usual pick for Koreans cooking bibimbap, and the reason is because it is bit more chewy, and it doesn't leak water after seasoning as much as the other one. Sookjoo namul can be watery after cooking so we usually put them in broth or fried dishes. Mistaking those two can really make your dish taste entirely different, so it is good to know the difference between them. Kongnamool has longer, darker root, and is more flexible. Sookjoo will break more easily if you try to bend it, and it usually bit thicker as well. Despite their similar looks, they taste entirely different, so if you are trying to buy them for the first time, it doesn't hurt to ask a Korean friend to point out the correct ones to buy.
Good video, I enjoyed watching it.
I DOUBT we have both those varieties here!
They're actually soy bean sprouts and you can find them in oz, but only at korean grocers
@@JawkneeTango I know, I can get those at KFL in Springvale.
🥰there could be more traditional/authentic way but all varieties are “correct”. Max flexibility of the ingredient is the essence of bibimbap. Bibim (mix)+ bap (cooked rice) ! If you cannot enjoy hot peppers in govhujiag, soy sauce base totally works. That is what little kids start with. Wonderful, Andy! Beautiful presentation!
Thanks!
Bibim means mixed and bap means rice so if you “mix” some ingridients with rice, it is considered bibimbap and that’s why everyhousehold or restaurant has different recipes. cooking cucumbers is not that common in korea. We usually eat it pickled, kimchied or as a garnish. Not sure how i feel about the bell peppers but other than looks delicious!! As always love what you do Andy!
I think he cooked zucchini. My fam sometimes cooks zucchini
@@BatmanPwnage oh yeah zucchini or aehobak (which is bit different) go in for sure. I was talking about 1:53 when he talked about asian countries cooking cucumbers!
And we eat bibimbap with a spoon
ingredients Lol..
@Jaeman Park oh I missed that part. Yeah. Idk any dish w cooked cucumbers. One article online said korean, Thai, Vietnamese cooked cucumbers... My family has a homemade oi pickle muchim (it's my grandma's own recipe), oi muchim, oi kimchi, and my mom loves to add cucumber as garnish on bibimguksu, bibimnaengmyeon, naengmyeon, etc. I detest bell peppers, but then again, I also don't like dolsot or the basic bibimbap. My family has a watermelon rind muchim bibimbap or radish top kimchi leftover bibimbap, which I like. Apparently, my great grandma made chamae muchim for bibimbap.
I'll probably never make this but watching you talk about food and explaining each and everything is just so satisfying.
So true, cooking is just an art
I made this last Sunday and it's honestly not that difficult. The longest part is cutting all the vegetables--especially if you don't have a mandolin. Would highly recommend it :)
@@MrFormulaOne2011 i can't eat red meat that's why
@Fatima Zain this dish is often served without the meat and it's still very delicious and satisfying
@@fatimazain9935 If you are still interested, just omit the meat and the egg, and the rest makes vegan including the sauce. The taste will be just as the same. You can also add mushroom cooked in bulgogi, korean bbq sauce to add some sweetness into it just like the original recipe.
Korean here, so nice to see you introducing my hometown signature in a proper way❤ I normally don't even bother to cook all veggies but mix all with rice and whatever the meat plus gochujang and sesame oil. Super healthy, hearty, and easy everyday meal for sure :)
@lunaroseh322
I had never had Korean food until very recently when a few friends & I went to a new & very popular Korean restaurant in town.... I had a starter of dumplings & dipping sauces & this with shredded beef.
It was AMAZING!
Just had Bibimbap yesterday at my favorite local Korean restaurant. Thanks for doing the Dolsot Bibimbap in a hot bowl! Looks delicious! Great job!
Thank you!
@@andy_cooksAs a Korean I approve of this recipe. But it was really interesting how you cut the cucumbers and zuchhinis cuz usually koreans cut cucumbers into matchstick like shapes and zucchnis as half circles lol. Also you could actually lightly fry the gochujang in low heat in sesame oil to make "fried gochujang." And rule of thumb for korean foods soup&rice =spoon side dishes = chopsticks; since bibimbap is a rice dish its eaten with a spoon. Dolsot (ol like in old, the o in sot is like the o in dolt)
Visited Korea in 2019, enjoyed all the food I had, but the Bibimbaps were the highlight, even in the July heat 😅 I had a bibimbap almost daily
They are so good
A couple of Kiwi mates and an Australian bloke l work with in a London Restaurant went to Korea in 2021. The bibimbaps were a knockout
Me too, went there in 2017 but the bibimbops were the highlight. So refreshing
@@robin9997 I was waiting for the joke 😂
@@natbarron Same,started like one. . . 😉
Nice recipe!! Koreans normally use spoons when it comes to Rice things actually..😅 BTW that looks incredible!! Super great
Thank you!
I recently fell in love with Korean food. So many flavors and textures and it’s simply just mmmmmm❤
Bibimbap is a very filling and nutritious dish with lotsa veges. Definitely one of my favourite Korean dish
I am an Indian I love biryani so much and the you made made my mouth watering......I love almost all of your recipes......keep cooking... love from India.
This was the first time I watched a full video. One of the most satisfying 10 minutes of my life.
I thoroughly enjoy the way your present the variety of dishes on your show. Through your approach and respect for each dish, you have encourage me to expand my range and well and for that I am grateful.
Dude..I’m korean and I can say this is a restaurant quality bibimbap. Mostly people mix up the left over namuls.
Thanks legend!
I got this channel known few months ago while scrolling on shorts and it's the only one channel I like the most only about food, recepie,love ,cherish, appreciation of work, simple yet so good and nice.
I love Andy cooks so chill and so to the point
Really liked the close up knife work! Excellent angle… really gives a sense of depth.
Really enjoyed watching your videos! You have great respect for cuisines from different countries - love it. More videos Andy!
Nice one. I really love your videos. Make me always want to cook them myself.
I haven't eaten bibimbap at least 10 years & now i suddenly want to eat so bad after watching your cooking show.... It looks so delicious! Well done!
Favorite Korean dish. Thanks again, Chef!
One of the best video in regards to the Korean cuisine. You have Brilliantly displayed both the versions of Bibimbap. Can't wait to try this out❤️
Thanks legend!
I loved Bibimbop as a kid and I love it now. Delicious, healthy, and versatile! I introduced it to my husband and he now loves it.
Definitely going to try this, thanks chef!!!
Looks really good! We use spoon to eat bibimbap,though. In Korea, using spoon for rice is traditional. Although It’s pretty common to use chopsticks for sticky plain white rice but we definitely use spoon to eat fried rice or bibimbap. I don’t know if it’s because westerners just assume every Asian dish is eaten with chopsticks but it looks kinda odd to see people use chopsticks for bibimbap or especially fried rice. It’s much easier to scoop dried out fried rice with a spoon than chopsticks.
Definitely due to the prevalence that Japan and China have/had, due to being much larger, and partially colonised by Western powers (China), or opening up very early to the West and westernising by itself (Japan, after the Meiji restauration). Korea has had the misfortune of being as small as Japan, while isolating itself like China, combining the worst of both at that period. With Korea's current focus on soft power (in some ranking being listed as the most influential of the 3 nations, in regards to soft power) people seem to get more and more exposed to Korean stuff though
I forgot to mention that this was regarding the whole "Koreans use spoons for rice" point
Everybody wants to seem “authentic” without actually knowing what’s authentic lol. Same happens in Thailand where locals mostly use spoon and fork but you’ll see tourists asking for chopsticks sometimes in an effort to appear cultured
@@sl3848 Tbh bibimbap in Korea, while it is a common dish, is not really a flagship dish like tourists think it is. They present it like that because it's easy for foreigners to like right away. Half the time it might be cheap "student food", but the other half of time Koreans are chucking it in with random fridge leftovers usually eating out of a plastic mixing bowl or measuring cup as the most delicious and healthy "sloppy" cba meal in the world.
It's the Korean version of a tub of ice cream or a full english (but healthier and tastier), and Korean households don't often have it as a formal meal unless the kids want it. As such it doesn't matter what utensils you use with it lol.
@@Tridentus Yeah totally, I think I have never heard anyone(Korean) saying "Let's go eat Bibimbap" lol. It's on the menu in many restaurants so people do order them when choosing what to eat looking through the menu but it's not our "favorite dish" at all. It IS delicious when done right, though :)
@@Tridentus Yup I'd say it's closest to sth like a cottage pie made from leftovers from a christmas dinner just chuck it in lol.
We love your dishes, Thanks mate
Yummy! Korean Beef Bulgogi Rice bowl for Kate please chef!
I love watching your posts...you are so versatile. Anticipating the next show live from Pennsylvania USA.
As a Korean this looks 10x more good than what I make LOL
The traditional one looks amazing! 😍
Thanks for the recipe. had it before at a restaurant. So very happy to see the recipe here. It's gonna be our healthy lunch next week!
CONGRATS UNCLE ANDY!!!
Thats a really interesting dish. A great chance to explore a new cuisine! Great work Andy!
I can totally relate to you about not cooking the cucumber even though I come from Vietnam. I really like the detailed comment you make about every little thing like separating the spinach and such. Great recipe
I was watching an old episode of Food Safari the other day and it was an episode of Korean cuisine. They made bibimbap, it was the traditional version, it looked delicious just like Chef’s.
I have to try this myself. Thanks for all the inspiration!
One of my favourite dishes of all time
Andy, you are a legend. That looks delicious!!
I heard that too! He definitely knows his food and culinary cultures! I am impressed on how many dishes is so so versed with. 👍🏼👍🏼👍🏼👍🏼
Great video once again. I am in a big Asian food kick and my kitchen is loaded with so many of the same items in your videos.
Can't wait to try this recipe.
Perfect, let me know what you think of the dish
Andy, please keep them korean dishes coming pleaseeee ❤❤😊
Mate, this was so informative and beautifully executed.
Chef Andy, I'm a big fan. Keep repping Korean food, mate. God bless!
good job...this dish is a go to dish for entry korean food experience. I appreciate you bringing this experience to people all over the world.
The most difficult part of making proper Korean bibimbap away from the country is that there are no similarities such as medicinal vegetables which are easily found in Korean market. As far as I know there are many types of bibimbap in korea... and Andy shows up the best way to make it who's living away from Korea...
What medicinal veg would you use in Korea? I want to try
The root of bellflower , bracken and many sorts of veg dishes made of dried veggies...
Looks divine!
Mate your videos are amazing!! And have inspired me to start cooking heaps more ! Do you still work at a restaurant? If so wot restaurant? Cheers
Thank you. I don't work in a restaurant anymore, I run a test kitchen now.
안녕! Hi! First, I'd like to say I'm Korean. And really glad to see our food in this channel from the Kimchi pancake😍! I've watched your videos many times and really enjoyed them also I subscribed already!! Thank you!
I love this dish. I’ve had it many times 😋
It's such a great dish!
Love the video!
So amazing!!!
just made this never having made anything korean before and its an absolute banger! cheers bud!
I am in culinary school right now and I need to make this for our Garde-Manger team so thank you for your help
Enjoys your video, easy simple to learn!
Brilliant! I love the original version too! Anything with gochujang is delicious! Thanks chef 👨🍳
Very true!
definitely something I would love to try...
I love this dish, it’s so good. ☺️
love the content andy!
Thank you for this!
Can someone please sponsor him and get this man the proper rice cooker that he deserves? Honestly this is the best cooking show on tv!! Thank you Andy and family for all the good recipes and tips. We have learned so much from you.
Bro he’s rich af look at his kitchen
This looks to die for❤
You have to try Iranian version of baked rice,."tadej" pronounced tadeek is done many ways and to my love as an Irishman sometimes with potatoe slices on the base of the rice cooker. Serve Bejeweled, with one of their traditional recipes such as fesnejan a favourite I learned to make or sabzi ! Love learning and exploring other cultural dishes with you ! (My mother in law is Iranian hence suggestions for more crispy rice ideas😂)
Never heard of this till I watched the video the other day.. last night I went to a Korean restaurant in Birmingham before going to the theatre and gave it a try... absolutely gorgeous!
Yummm that looks so good!👌👍🏽😍
I put my cucumbers in a bowl, mix in a bunch of sea salt then cover with glad wrap for 10-15 mins, then pat them dry with paper towel. The salt obviously draws out the water but it also adds a beautiful pickling flavour the really complements the sweetness of the gochujang 👌👌👌
My cucumbers go in a seperate bowl as well...most call it a rubbish bin....not even the compost worms liked it 🤢🤢
Sorry to those that like cucumber.....but as @Andy said about cooked cucumber...each to their own 😃
Thank you for the demo and recipe I will have to make it.
Worth it 👌
My personal favorite is Jjangmyun. Simple yet so comforting. Would love to see you make it at some point.
Hey Andy, love your videos. Was wondering if you could kindly make videos of making kimbab. Would love to see it. ❤
looks good Chef. Have never eaten, but reckon I'd try it.
Def one of the best classic dishes BUT if you want the absolute best korean dish, do galbijjim (korean beef stew)! Spicy or soy either way this is the ultimate dish and I HIGHLY recommend trying to make it. Its an indulgence if made correctly and Id love to see you make your version. Cheers!
Omg yes!!! GalbiJjim is so damn good!
Yeah bibimbap might be the easiest dish for Westerners but most Koreans would not say it is the best Korean dish. Korean food is so varied and they really have mastered the technique of fermentation. There are so many delicious recipes built upon fermented ingredients.
My favorite Korean dish (after having lived in the Mokpo area for 7 years)? That has to be gamjatang (which, despite the name, has almost no potatoes ) or bbyeo-haejangguk (in individual servings). Such an awesome soup with pork back bones and a rich, savory, spicy (but not overly so) broth. Just had some for lunch today.
Looks delish Chef
Perfecto Chef, como siempre💚
Thank you!
Nice. Looks fun to cook.
Me and my wife love bibimbap. This video has emboldened me to try cooking this at home. Thanks Andy.
Let me know how it goes!
@@andy_cooks Will do Chef!
when korean eat bibimbap usually use spoon not chopstick
we eating rice use spoon.
but recipe looks really nice. good
Love making this with whatever veggies I have in the fridge and ground beef (not as awesome quality, but quick and cheap and good for a budget weekday meal!)
Gonna give this a go tonight 👌
Andy, your bibimbap looks so amazing and delicious. Bibimbap is one of common dishes for a diner-out in Korea. it requires much manual efforts.
Here i am craving the dish now😆
yum! enjoying it Chef
Looks amazing yummy I love bean sprouts soooooo good. Thank you for sharing Andy have a blessed day stay safe and healthy. I'll have to pass on the raw beef. Always a joy hanging out with you Andy. 🙏❤🙏❤🙏😋😋😋
Spot on. I used to make Bibimbap in my old restaurant. We did dishes from all around the world and I represented Korea with this one. Did have to cook the beef though. And it wasn't Wagyu. I wish lol I agree with the cucumber too. I used to do a light pickle on them so give some brightness.
When i was working in korean street bar we were adding to carrot and zuccini dashida beef powder and instead of cucumber we were adding pickled korean radish cutted into battons.
Korean guests were saying that it is pretty much the same like in home so i am reccomending you trying that. 🙂
Much love from Poland
I would actually recommend using a non-flavored oil to cook the food. Use the sesame oil for dressing later.
And use less oil. 😂
I was asking for him to do this meal🥰 I wish I was there to eat it all🤤
dang! I've put on 10lbs watching these mouth watering vids. Amazing!!!
My fav!
Such contagious enthusiasm what a joy. So much sesame oil?! Less is more as the stuff overpowers. Yes the crackling rice in the clay pot is an irresistible dinner bell. We used to have a Macanese restaurant here Fat Rice, whose signature was a fun crispy rice dish with odd bits of sausage and vege served popping to your table. Yumz. Keep the joy coming thanks!
You're welcome! Keep the fun coming. Ever do Japchae? Also yumz. Cheers!
Never tried bibimbap although I live in SE Asia. Seems like a simple dish to prepare and I will try it. Thank-you.
Man I want one of those. But the cooked one. Well done Andy.
Love Linds in Durban South Africa
Fine. Now I'm hungry! You and Kenji make dishes that are right in my wheelhouse. Sometimes I use ground beef or lamb...which is what I'm gonna make right now!. We keep banchan; marinated carrots, spinach, bean shoots, daikon and crushed kimchi cukes in the fridge...cos you never know when a craving will strike.
Never had raw beef Bi Bim Bap - even the Dolsot Bi Bim Bap here in the US always uses cooked beef. It is so hard to find Gochujang that does not have high fructose corn syrup but I finally did. One of the best dishes ever.
It's my favorite. I first eat it in Canada (North Saanich) in 2019
Super satisfied 😌 and yes I do agree as an Korean... "wouldn't be a korean dish without garlic" 🤣
perfect one
Learning so much
dream coffee machine in the background 😍
Mmmmmm 😋 delicious😋😋😋
Я обожаю корейскую кухню и часто готовлю корейские блюда. Кимчи чигэ, кимбап, тансуюк и пибимбап мои самые любимые. И я так обрадовалась, что ты приготовил одно из этих блюд. Я смотрела видео, где ты готовил кимчи👍. Люблю твои видео 💜👍
Thank you so much! I'm a big fan of Korean dishes and hope to come and visit soon.
Andy... you are by faaaaar the best chef on CZcams! No doubt!!